Tandoori chicken lives or dies by the tandoor — and here it's the real thing: bone-in pieces, a proper yogurt-and-spice marinade, and the dry heat of the oven doing the rest. Juicy inside, charred and smoky at the edges, and full of flavour without a drop of gravy.
Real tandoori chicken, from the tandoor
It's done the proper way: bone-in pieces, a yogurt-and-spice marinade worked in so it reaches the bone, then cooked in the tandoor until the edges char and smoke. The result is juicy inside, a little crisp outside, and full of flavour without leaning on any gravy.
It's one of the plates our Berhampur regulars order again and again.
Tandoori chicken vs kebabs — the difference
It's worth knowing what you're ordering. Tandoori chicken is the whole, bone-in bird — pieces you tear into and share as a plate. Kebabs are a different thing: minced or boneless meat pressed onto skewers, lighter to pick at and pass around.
If you want the proper on-the-bone, smoky experience, this is the page. If you're after seekh, shami or reshmi, head to the kebabs section instead.
The combo locals go back for
Here's the pairing worth knowing: smoky tandoori chicken next to Berhampur's first ghee roast biryani. The char of the chicken against the rich, ghee-finished rice is about as complete as a meal gets in this city — and it's the combination first-timers tend to remember.
Add a couple of hot breads and it's a full spread for the table.
Share it, dine in, or order it home
Tandoori chicken is built for sharing — order it as a starter for the table, with the usual lemon, sliced onion and a dab of mint on the side. It's at its best fresh from the tandoor in our dining room on Park Street, Gandhi Nagar.
Would rather eat in another night? You can also order it home across Berhampur through Zomato, Swiggy or magicpin, or call ahead for takeaway.